Thanks for Comming, hope you’re having an amazing day today. In this special moment, I’m gonna show you how to prepare a special dish, kashmiri pulao. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kashmiri pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. Reason being the pulao is garnished with both dry fruits and fresh fruits. Dry fruits give warmth and is ideal for the cold climate of kashmir. Give your taste buds a break from the same old regular white rice with this aromatic Kashmiri pulao.
Kashmiri Pulao is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Kashmiri Pulao is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have kashmiri pulao using 16 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Kashmiri Pulao:
- Make ready basmati rice
- Take dry fruits (pref. almonds, cashews, walnuts,raisins)
- Get diced fruits (pref. Apple, peach, apricot)
- Make ready paneer cubes
- Take sliced onions
- Make ready dry ginger powder
- Take cinnamon powder
- Make ready caraway seeds (shahjeera)
- Prepare green cardamoms
- Take black cardamoms
- Make ready cloves
- Take bay leaf
- Make ready cinnamon
- Take saffron strings
- Take Salt
- Get ghee/ clarified butter
I have lovely memories of Veg Kashmiri Pulao from my childhood. Kashmiri Pulao is a light main course which is a blend of rice with fried onions, dry fruits, pomegranate seeds also you can add pineapple. Kashmiri cuisine has many rich and flavorful dishes that are simple yet different. In this traditional rice dish, basmati rice are first sauteed in butter laced spices, cooked in saffron flavored water and then mixed with shallow fried dry fruits, freshly cut fruits and fried onion.
Instructions to make Kashmiri Pulao:
- Heat some portion of ghee in a pan and fry finely sliced onions in it until they are caramelized. Keep them aside.
- Pour remaining portion of ghee in a cooker and add bay leaf, cardamoms, cloves, caraway seeds, cinnamon, cinnamon powder. Saute until they release aroma.
- Add dry ginger powder and saute until raw smell goes off.
- Add all the dry fruits (adding raisins at end) and saute them just before they turn golden.
- Add cut paneer cubes into the mix and saute all until paneer turns light golden.
- Add saffron (keeping small portion for garnishing) to the mix and saute for few minutes.
- Add fruits and saute for small time.
- Add caramelized onions keeping small portion aside for garnishing.
- Add washed and soaked rice and water as required for rice.
- Add salt as per taste. Cook for 2 whistles.
- After opening fluff the rice with a fork.
- Mix remaining saffron in small quantity of water and pour over the pulao for garnishing.
- Garnishing with remaining carmelized onions.
- Aromat mildly spiced Kashmiri pulao is ready to serve. - Tip: serve with cucumber or pineapple raita.
Kashmiri cuisine has many rich and flavorful dishes that are simple yet different. In this traditional rice dish, basmati rice are first sauteed in butter laced spices, cooked in saffron flavored water and then mixed with shallow fried dry fruits, freshly cut fruits and fried onion. Kashmiri Pulao has an unforgettable sweet taste and this is what differentiates it from other pulaos and biryanis. Much like the scenic beauty of Kashmir, there food stands as a true reminiscent of their rich culinary heritage. This delicious and flavoursome delight is made using some easily available ingredients and is a must-try dish. kashmiri pulao is cooked in saffron soaked milk and mild spices.
So that’s going to wrap it up for this exceptional food kashmiri pulao recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
